Paleo Christmas Raw Cake | A Very Merry(maker) Christmas.

As you know it’s going to be a very merry(maker) Christmas this year! But Christmas can also bring a little (or a lot) of anxiety for us all. First, there’s the whole getting ready part. The presents, the menu, the food shopping, the decorating. Then scheduling: finding the time to do all that preparation, fitting in all the social events + fitting in all that delicious food (like our paleo Christmas raw cake) + all those naughty drinks (we don’t tend to drink too often throughout the year… mainly because we turn into hyperactive, too loud, squealing humans… but hey, it’s time to celebrate!).

Of course, our favourite Christmas topic of choice is the food (duh!). We have been getting a lot of questions, like…

But what are you going to eat on Christmas?

You won’t stick to paleo 100% over the holidays… surely not?!

You guys are boring… just forget your ‘diet’ for once!

These remarks are usually from people who don’t know what we eat + think paleo is some kind of fad + a load of doo doo. But the Christmas lunch or dinner was pretty much designed for the paleo lifestyle! Just a few tweaks here + there + you’re ready to roll!

We’ve already shared our paleo prawns wrapped in bacon as part of the merrymaker Christmas series + today we share our delish paleo Christmas raw cake. Guaranteed to kick any Christmas anxiety out the front door + stop all that questioning about our Christmas menu!

(soak ALL dried fruits together in a bowl of boiling water for around 15 minutes)

100g walnuts

80g desiccated coconut

30g coconut oil

the rind of 1 orange

2 tsp. cinnamon

1 tsp. 100% pure vanilla extract

for the filling

250g raw cashews, soaked in water for around 30 minutes

150g coconut oil

200ml canned coconut milk

100g raw honey

30g raw cacao powder

1 tsp. 100% pure vanilla extract

now what

Use a 12 silicon muffin tray (this works best for the mini size), or line a metal 12 muffin tray with patty cans (you can also do 1 large cake, if you do this, line the base of a 24 cm spring form cake tin with baking paper).

Start with the base.

In a food processor (we use our Vitamix), place the walnuts, desiccated coconut + cinnamon.

Whiz these ingredients until a fine meal forms.

Transfer the meal into a large mixing bowl, leave this for now.

Drain the soaked dates, apricots, apple + place them into the food processor, along with the coconut oil, orange rind + vanilla extract.

Whiz these ingredients until a smooth paste forms.

Transfer the paste into the mixing bowl with the meal + mix together (you may need to get your hands dirty for this job!).

Once it’s all combined, divide the mix into 12 + press into each muffin spot, making sure you make the bases even.